Deer Valley, Utah
Deer Valley's lodges serve some 10 gallons of turkey chili a day, making it the resort's No. 1 lunch item. This mildly spiced favorite, a cross between chili and turkey soup, is packed with vegetables—including corn, onions, celery and roasted red pepper—and lean turkey breast.
It's low in fat, rich in protein and loaded with lutein, a potent anti-oxidant that's good for the eyes.
Alta Lodge Granola
This carbohydrate-rich granola is a slam-dunk start to any ski day. Huge chunks of oats, nuts and seeds—lightly sweetened with honey, maple syrup and apple juice—make it the hottest item on the Alta Lodge's breakfast buffet.
Combine it with skim milk or lowfat yogurt for the perfect combination of complex carbohydrates, beneficial fats and lean protein to control blood-sugar levels and give you energy all morning.
Crested Butte, Colo.
Burgers take a backseat to a traditional Greek treat at Crested Butte's midmountain Ice Bar & Restaurant. The ever-popular dolmades are made the traditional Mediterranean way: Chopped lamb, rice, pine nuts, olive oil, mint and parsley are stuffed and baked inside grape leaves.
Dolmades are a nutritional powerhouse because they combine the carbohydrates of rice with protein from lamb and add the fiber and antioxidant phytonutrients of the grape leaves.
Click below for recipes of these healthy ski-country eats.